Pork loin roast is a favorite recipe for parties and special occasions. However, it's an easy-to-make dish that you can incorporate into any day of the week and at any time to surprise your guests! If you have leftover pork loin, you can make it into sandwiches the next day - everyone will love it!
How to make oven-roasted pork loin?
Pork loin, or pork loin strip, is a very lean cut and, as a result, tends to dry out if not prepared properly. As you do not want this to happen, it is necessary to know how to prepare it in such a way that it is juicy and tender. To achieve this, pay attention to the cooking time, as you must not overcook it; you must also keep the meat with enough liquid to prevent it from drying out.
- A whole strip of pork loin.
- Two cloves of garlic.
- Two bay leaves.
- Dried aromatic herbs. These can be rosemary, bay leaf, thyme, oregano or parsley.
- 200 milliliters of cognac or cooking wine.
- Half a liter of meat stock. You can also substitute it with ladles or cubes.
- Salt and freshly ground black pepper.
- Extra virgin olive oil.
- Leave the meat at room temperature for an hour or two before cooking to prevent the inside of the meat from being cold. If you buy it during the day, you don't need to put it in the fridge when you get home, as long as the outside temperature is not too hot.
- Brown the meat in a frying pan or casserole dish with oil. The pan should be large enough so that all the meat can be marked. You can omit this step, but thanks to the action of the heat, the liquids in the meat are kept inside. The meat will be very juicy!
- For the marking of the meat, you will need to add the oil, and also the bay leaves. Season to taste with salt and pepper and brown the meat on each side for about two minutes.
- Preheat the oven to 190-200 degrees.
- Once the meat is browned, place it on a baking tray or large baking dish.
- Carefully prick the top of the meat, so that the liquids you are going to add can penetrate the inside.
- Drizzle the wine and beef stock over the top. If you don't have stock, remember to dissolve the cubes or ladles in water so that you can add them to the meat.
- Pour the stock, juices and fat that the meat has released in the frying pan during the marking of the meat.
- Add the finely chopped or crushed garlic or garlic powder.
- Sprinkle with your choice of herbs.
- Bake the meat in the oven for 50 minutes. If you like it more done, increase the time to one hour.
- In case you skip the marking step, which is not advisable, as the loin could dry out, it needs to be in the oven for 70 minutes.
- After the first half of the cooking time, remove the tray and turn the meat over. Use tongs to do this.
- Once the pork loin has been turned, add another glass of stock.
- If the meat is too brown on the outside, it is advisable to cover it with aluminum foil.
- Remove the tray from the oven.
- Place the meat in the serving dish and cover it with foil to keep it warm.
- Use the cooking stock to make a gravy. If you like the stock as it is after baking, simply pour it over the meat. If not, remove the garlic and bay leaf and pass the stock through a blender.
- Pour the sauce over the top.
Garnish for pork loin roast
Pork loin roast will delight your guests, so it is not necessary to find a very elaborate garnish to accompany this recipe. It is advisable to serve a soft side dish, as the meat, although cooked and in its juices, can be dry. Homemade mashed potatoes can be a great alternative, because of their creamy and smooth texture, unlike boiled or fried potatoes.
You can prepare it while the loin is in the oven. For the mashed potatoes you will need:
- One kilo of potatoes to boil.
- Two liters of water.
- Coarse salt to taste.
- 60 grams of butter.
- 100 milliliters of whole milk.
How to prepare the mashed potatoes
- Boil the potatoes whole and unpeeled. Cover them with plenty of cold, salted water.
- Try to keep the potatoes the same size, so that they cook evenly.
- Cook for 30 minutes. You will know they are ready when you prick them with a knife; the potato should be soft, but not falling apart.
- Drain the water.
- Remove the skins with a knife while the potatoes are still warm.
- Mash. You can use a special utensil for this or even a fork. This should also be done when the potato is hot. Do not use a blender.
- Add the butter, which should be at room temperature.
- Heat the milk, but do not bring it to the boil, and add it to the mixture.